Spicy Korean Chili Shrimp Linguine with Bacon and Mushrooms

This spicy, creamy linguine dish brings together succulent shrimp, crispy bacon and earthy mushrooms in a luscious sauce with a Korean chili kick. The combination of savory bacon, sweet ketchup and fiery chili flakes creates a bold flavor profile that will wake up your taste buds.

Ready in just 30 minutes, this pasta is perfect for a weeknight dinner that feels special. The creamy sauce, made with cream cheese and butter, coats every strand of linguine, while the scallions add a fresh, oniony finish. It’s a satisfying meal that’s sure to become a favorite.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, slice mushrooms into ½-inch pieces. Thinly slice scallions, separating white and green parts. Mince or grate garlic.
3. Rinse shrimp and pat dry. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp, season with salt and pepper and cook until opaque, 3-4 minutes. Transfer to a plate.
4. In the same pan, heat another drizzle of olive oil over medium heat. Add mushrooms, season with salt and pepper and cook until softened, 3-5 minutes. Add scallion whites and cook 1-2 minutes. Add garlic and cook until fragrant, 30-60 seconds.
5. Add drained linguine, cream cheese, butter and ½ cup reserved pasta water to the pan. Toss and cook until sauce thickens, 3-4 minutes. Stir in ketchup, cooked shrimp and half the chili flakes. Add more pasta water if needed to loosen. Season with salt and pepper.
6. Divide linguine among bowls. Top with scallion greens and remaining chili flakes.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, spaghetti or fettuccine work well in place of linguine.

Can I make this dish dairy-free?

Substitute cream cheese with a dairy-free alternative and use vegan butter or olive oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.